Dublin Coddle

Combining sausage, potatoes, onions and bacon, this slow-cooked, one-pot dish is pure comfort food.

10 slices of bacon, cut into 1-inch pieces*
1 pound Double D Meats Irish sausages
4 small yellow onions, sliced into rings
3½ pound potatoes, roughly peeled
2-3 tablespoons fresh parsley, minced
2 cups chicken broth or water
Sea salt and fresh ground pepper

1. Preheat oven to 300°. Place bacon into a 5-quart Dutch oven and heat over medium heat until cooked and crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate, leaving excess bacon grease in the pot.

2. Sear sausages for 3-4 minutes on both sides. Transfer to a cutting board and slice into thirds.

3. Remove the pot from the burner and layer the onions, bacon, sausage pieces and potatoes in the Dutch oven, sprinkling with healthy pinches of salt and pepper and the chopped parsley.

4. Pour chicken broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes, or until the potatoes are fork tender. Remove and ladle into bowls; serve immediately with soda bread for sopping up the flavorful gravy.

*If you would prefer to omit the bacon, sear sausages in 1-2 tablespoons olive oil instead.

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